Creamy Dairy-Free Spinach Artichoke Dip

dairy free spinach artichoke dip in a skillet with crackers.

Creamy Dairy-Free Spinach Artichoke Dip

4.23 from 27 votes

Creamy, crave-worthy, and entirely dairy-free, this Dairy-Free Spinach Artichoke Dip is everything you love about the classic—just made with wholesome, feel-good ingredients. It’s perfect for game day, holiday parties, or any time you want a warm, satisfying appetizer that fits a variety of diets.

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Prep Time20

Cook Time25

Total Time50

Servings:

Author: Molly Thompson

INGREDIENTS

1 Tablespoon coconut oil or ghee
1 medium yellow onion thinly sliced
4 cloves garlic minced
12 ounces baby spinach roughly chopped
14 ounces artichoke hearts drained and roughly chopped
1 cup Mayo I used Primal Kitchen
1 can full fat coconut milk milk only use the thick cream from the top of the can (or buy coconut cream)
1/3 cup nutritional yeast
1 tablespoon lemon juice
2 Tablespoons tapioca starch
Salt and pepper to taste

INSTRUCTIONS

Preheat oven to 400°F. Grease an 8x8 inch baking dish, or dish of similar size (like a cast iron skillet), with non stick spray and set aside.
Melt the coconut oil in a large skillet over medium-low heat. Add the onions and cook until soft and translucent, 2-3 minutes. Add the garlic and continue to cook for one minute, until fragrant.
1 Tablespoon coconut oil, 1 medium yellow onion, 4 cloves garlic
Add the spinach and sautée until wilted, about 5 minutes. It will seem like a lot of spinach but it will cook down. Add artichokes and cook for 2-3 more minutes. Sprinkle with salt and pepper to taste and mix well. Remove from heat.
12 ounces baby spinach, 14 ounces artichoke hearts
In a large bowl mix together the mayo, coconut cream, nutritional yeast, lemon juice, tapioca starch and more salt and pepper to taste.
1 cup Mayo, 1 can full fat coconut milk milk, 1/3 cup nutritional yeast, 1 tablespoon lemon juice, 2 Tablespoons tapioca starch, Salt and pepper to taste
Add the spinach and artichoke mixture to the cream mixer, discarding any extra liquid from the bottom of the pan. Mix well until fully combined. Transfer into the prepared baking dish.
Bake for 25-30 minutes, until heated through and bubbling on the sides.
Remove from oven and allow to cool for 5-10 minutes. Serve warm with crusty bread, crackers, sweet potato chips, pita chips, carrots, celery or almond flour crackers.

Notes

Fresh vs. Frozen Spinach: Fresh spinach works best for this recipe, as it has a better texture and flavor. If using frozen, thaw and drain the excess water thoroughly before adding it to the skillet.

Use High-Quality Coconut Milk: Look for full-fat coconut milk with a thick cream layer for the creamiest results.

Taste and Adjust: Before baking, taste the mixture and adjust the salt, pepper, or lemon juice to your liking.

Make It Your Own: Add a pinch of crushed red pepper for heat or sprinkle some chopped fresh herbs (like parsley or basil) for extra flavor.

Top it: Add a generous sprinkle of vegan parmesan cheese on top and place under the broiler until the cheese is golden brown and bubbly.

Vegan Version: This recipe is already dairy-free, so all you need to do is ensure that the mayonnaise you’re using is vegan. Look for a plant-based mayo made without eggs, like Vegenaise or Primal Kitchen Vegan Mayo. With that simple swap, this vegan dip is just as creamy and delicious!
Make Ahead: The best way to prepare the recipe ahead of time is to follow the instructions up to the baking step. Cover tightly and refrigerate for up to 3 days. When ready to serve, bake as directed until hot and bubbly.
Store Leftovers: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave until warmed through.
Freeze: This dip can be frozen in a freezer-safe container for up to 2 months. Thaw in the fridge overnight and reheat before serving.

Nutrition

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